Pork braciole with ragù from Fine Cooking by Clifford Wright

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

  • chawkins on October 21, 2013

    This is lovely. The raisins in the filling offset the saltiness of the pancetta, the prosciutto and the cheese and is absolutely delicious. I halved the meat and made 8 rolls but made a whole recipe of the sauce. I also used basil instead of mint because that is what I had. ETA: page 85, The best of fine cooking: real Italian.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.